Pumpkin Custard

This pumpkin custard is a simple way to enjoy pumpkin pie, without much fuss. This recipe is so easy to make that you can enjoy it as a special week night dessert when you are craving fall flavors. Top with whipped cream and sprinkle with our Cinnamon Sugar to really complete this lovely recipe!

15 minutes

40 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	234
Fat:	14 g
Carbohydrates:	28 g
Protein:	3 g
Calculated per serving.

Serves: 6

Ingredients

15 oz 15 oz 15 oz Pumpkin Puree, (1 can)
11 oz 11 oz 11 oz Coconut Cream
2 2 2 Eggs
3/4 cup 3/4 cup 3/4 cup Maple Sugar, granulated
2 tsp 2 tsp 2 tsp Pure Vanilla Extract
2 tsp 2 tsp 2 tsp Primal Palate Pumpkin Pie Spice
1/2 tsp 1/2 tsp 1/2 tsp Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees, and place six 4 ounce ramekins onto a baking sheet.
In a medium mixing bowl, combine the pumpkin puree, coconut cream, eggs, maple sugar, vanilla, Pumpkin Pie Spice, and sea salt. Blend with a hand mixer until smooth.
Pour the pumpkin mixture into each ramekin filling 3/4 of the way full.
Place in the oven, and allow to bake for 40 minutes.
Allow to cool, and serve topped with whipped coconut cream and a sprinkle of our Cinnamon Sugar Cookie blend.